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5 from 1 vote

Let’s Make Coconut Pistachio Butter!

Prep Time7 minutes
Cook Time5 minutes
Total Time12 minutes
Servings: 3 /4 cup pistachio butter

Ingredients

  • 1 cup shelled pistachios
  • 1/4 cup sugar
  • 1 1/2 tablespoons water
  • 4 to 5 tablespoons melted coconut oil
  • Pinch of salt

Instructions

  • To make the pistachio paste: To a high-powered blender or food processor, add the pistachios. Pulse until roughly ground. Transfer to a small bowl. In a small saucepan, combine the sugar and water.
  • Cook over high heat until it reaches 220 degrees and is bubbling. Pour over the pistachios and mix immediately with a silicon spatula. This is hot sugar so do not try and get the pistachios off the spatula (I did this and burned my finger).
  • Transfer the pistachio/sugar mixture to the blender and pulse until finely ground. While the machine is running, pour in the oil and salt. Blend until it resembles a soft nut butter, about 2 minutes. Give it a taste and add more salt if you like. Serve on anything: toast, fruit, carbs...whatever you like. This is best stored in the fridge. Just a heads up, when this nut-butter is cold, it'll be super firm (because of the coconut oil), simply bring it to room temperature and it'll be easily spreadable.